Crustless Mini Quiche

Crustless Quiche: Spinach, Cheese, & Soy Nuggets

 

2 cups liquid egg whites

1- 16oz bag frozen spinach, cooked, drained

2 cups Now Foods - textured soy protein nuggets

1 cup chicken stock

1 cup cottage cheese

6 oz container plain greek yogurt

1 ½ cups italian style shredded cheese

¼ cup shredded cheddar cheese

¼ cup ground flax seeds

¼ cup grated parmesan cheese

 

Add chicken stock to soy nuggets and set aside.

Combine cottage cheese and greek yogurt with egg white, blend well.

Add cheeses, and flax meal. Spinach can be added after completely drained.

Soy nuggets can be added once stock is soaked up, if there is still stock left over, drain the softened nuggets and add them to the mixture.

 

Spoon into cup cake tins (regular sized) either line with cup cake liners and spray them VERY well, or these will stick to the pan. You can also bake them as mini cupcakes.

 

Regular size cupcakes: bake at 325 for 30 minutes or until golden

Mini size cupcakes: bake at 350 for 20 minutes or until golden